Wichita eagle., 1887-08-20
SOME FAVORITE DISHES
OF WHICH THE GREAT MILLION
AIRES ARE VERY FOND.

Jay Gould's French Cook-Cyrus W.
Field Fond of Chicken-Russen Sage
Likes CrulIers-D. O. Mills infatuated
With Antelope Steak.
The habits of men who have been lucky
enough OF successful enough to make mil
| lion dollars or over are always matter Of
interest to their less fortunate fellow citizens.
| That is why a reporter started out the other
| day to find out what millonaires eat.
| Most people have an idea that the majority
| of millionaires dine on some kind Of extraor-
binary food Of which the usual run Of men
| know nothing about. This fallacy was ex-
posed by the reporters informants, and it
| seems that millionaires eat pretty much the
| same kind of food as do people who haven't
so much money, but who probably have more
| appetite.
As q rule milionaires do not care to tell
| Just what they eat, but the biggest millionaire
| Of them all, Mr. Jay Could has no such scru-
| pies. Without hesitation Mr.. Gould informed
| the reporter that he was an abstemious diner
and had no desire for extraordinary dishes.
MR.. GoULDs FRENCH COOK
@who has been with me for years, but he is
not required to exert his ingenuity in getting
up novelties for the palate"
"What do you usually have for breakfasts"
asked the reporter.
II usually eat an orange as a starter" re-
piled Mr.. Gould, land am very fond Of a
nice porterhouse steak, an egg omelet cooked
in manner peculiar to my French chef, hot
I,@x1 Ill
In the market
"And for lunch?
ooh, eat very sparingly for lunch Some
times go up on the top floor Of the Western
Union building and have some deviled crabs,
of which am fond, or slice of cold roast
beef. Dinner is my principal meal I man.
age TO worry through seven courses every
evening at about o'clock. One of my favor
tie dishes is roast turkey. / drink sparingly
Of claret and seldom touch any other wine"
Mr.. Gould's bright eyes, healthy complex
ion and springy step bear evidence to the fact
that he knows just what to eat in order to
keep in good physical condition.
Cyrus W. Field is probably the best liver
among New York millionaires. As result
of this, Mr.. Field is becoming somewhat
stout, his face is growing more ford, and it
is easily seen that he is a man who likes a
good dinner.
Mr.. Fields breakfast is a simple meal, how
ever. He is very fond of milk and drinks a
good deal of it. Fruits of all kinds are always
on his breakfast table. Mr.. Field reaches his
down town office at 10 o'clock each morning.
At o'clock he visits the restaurant on the
top of his grand building.
"Mr. Field is a sociable man and usually
has couple of friends at lunch with him."
said the proprietor of the restaurant yester-
day. "He usually orders a broiled chicken
for lunch and seems never to tire of the dish.
With bottle of Madeira at his elbow he can
talk and joke through five course lunch
with ease. Probably owing to Mr. Fields
English inclinations he has a penchant for
UNDERGONE roast beef"
PIECE OF PIE
To counterfeit this Mr. Fields New Eng
land ancestry comes to the fore, and he
rarely leaves either the lunch or dinner table
without testing the merits of piece of pie
MI Fields dinner is always an elaborate
affair. His guests are numerous and the
menu contains everything that the most par
ticular palate can desire. One of Mr. Fields
favorite dishes is mock turtle soup. He has
been known to eat three plates of this deli
cacy before settling down to the more solid
delights of bill of fare
The most sparing and economical of the
millionaires in regard to diet is Russell Sage
His breakfast consists of bowl of oatmeal
and milk, two slices of bread and a cup of
tea Winter or summer, Mr.. Sage never
varies in this respect For lunch he some
times buys two crullers from old "Katy,"
who keeps a lunch stand in front of Mr..
Sage's office, but more frequently one cent
apple suff1ces the cravings of his appetite
At dinner Mr.. Sage is equally abstemious.
He is great lover of fish, especially Of fresh
salmon, and is extravagant only on this point.
Plain roast or mutton, topped off by bread |
pudding or banana completes the dinner of |
the millionaire. |
Austin Corbin, the Long Island railroad |
magnate, is a good liver His favorite dish |
is roast partridge, and it is said that he has |
several Long Islanders always on the lookout |
for these fine birds
Erastus Wiman enjoys the good things of |
life, too. He has big reputation as a most |
lordly host and an invitation to dinner at |
his Staten Island home is eagerly sought for.
Mr.. Wiman learned to like moose meat |
while living in Canada, and he frequently |
treats his guests to the tender but rather
strong food
ID. o. Mills eats plain food and likes it. |
When in California he became infatuated |
with antelope steak and frequently receives
the carcaSe of one of these animals from his |
western friends. Then he invites a few
friends and surprises them with the rare and |
palatable prairie product - New York |
Journal
Under a Flag OF Truce.